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Monday, 1 November 2010

My old class mates are in superior... i just can't believe the time has passed so quickly and they are about to graduate soon.

I was invited to an amazing dinner party they had prepared as part of their course and i was not disappointed...

A beautiful, seasonal, autumn menu including pumpkin, beetroot, fois gras, truffles, veal with a berry reduction, spiced pears, and apples and vanilla. Just mentioning these ingredients brings back the memory of the flavors and makes my mouth water.

Dinner starting at 18.45, my friend Kat and I run late, as usual, and make an entrance at 19.30! Missed all the fabulous finger food.Great. Never mind, to start off the dinner an amouche bouche of beetroot ravioli was served with a sage and parmesan sauce( i believe) which was the perfect mouthful and soo yummy. I loved the idea of a beetroot filling, so earthy, seasonal.. just delicious.

The starter was a pumpkin soup with fois gras and chicken liver parfait, personally not a fan of liver, love fois gras but only in the form of a terrine complemented by a sweet chutney or fruit. The soup however was a beautiful, bright orange color, smooth and delicious. The main course - a duo of veal with a parsnip puree, spiced pears and a wine and grape reduction. Incredibly thought through dish with everything from the meat to the garniture completing each other in flavor. If you ever were to try to describe a plate of autumn - this would be it. Veal, spiced pears, parsnip puree, red wine and grape reduction, even a chestnut to decorate the plate. Phenomenal. My friend Kat, a devoted vegetarian, even had a bite of the veal tongue - maybe not aware of what it was at the time but she sure loved it!

After that a little cheese platter was served consisting of goat cheese with a truffle honey which, to me being a truffle lover, was the best thing of the evening.

To round up the evening a trio of apple and vanilla was prepared which are both ingredients I adore. A petit tarte tartine, mini custard tart, vanilla ice cream with crumble and a shot of creme anglais with green apple foam. Im one of those people who always crave something sweet after food but im usually satisfied with one spoonful. So desserts like these are a bit too much to me but i loved the concept and combination of flavors.
Last but not least, it wouldn't have been the same without two special guys making sure my wine glass was always full and i was taken care of! :) you know who you are.

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